Comments on: dear gina depalma, i’m so sorry…

By: cook eat FRET - zucchini olive oil cake with lemon crunch glaze

cook eat FRET - zucchini olive oil cake with lemon crunch glaze — Mon, 07 Sep 2009 05:03:59 +0000

[...] depalma would’ve been proud of my rendition. especially after my last fiasco. and mario batali would have happily served this at babbo with a scoop of mascarpone [...]

By: Aunt Flora

Aunt Flora — Thu, 21 May 2009 19:49:42 +0000

The food photos are wonderful – aren’t you ready for a published cookbook?!!! What you can do with leftovers and a cupboard full of pastas and more is quite incredible. I like the idea of using up what’s in the house instead of always running out for more food. Gina’s cake looks amazing- even with one wrong ingredient.
All the best with a big hug -
Aunt F.

By: naomi

naomi — Tue, 14 Apr 2009 08:00:21 +0000

I feel your pain, in fact my mouth is puckering with the taste memory of over bicarbed cakes of yore. That 13 year old sous chef learnt a valuble lesson though? So not all in vain.

Can’t believe you didn’t just lick the icing off, it looks amazing. Brown butter is the bomb.

x x x

By: JUNE BUG

JUNE BUG — Tue, 14 Apr 2009 04:05:22 +0000

LMAO

Oh well, we all make mistakes. Nice to see that you do too! Fun post!

By: claudia

claudia — Tue, 14 Apr 2009 03:02:37 +0000

did ken just say that? because if he did he totally wins BEST COMMENT EVER.

By: Ken Albala

Ken Albala — Tue, 14 Apr 2009 02:46:22 +0000

The cake itself looks just lovely. But can I say, what sort of pornographic act did you perpetrate for this frosting? Boyfriend enjoyed it twice I hope.

By: zestycook

zestycook — Mon, 13 Apr 2009 22:56:25 +0000

Sorry about your mistake but I am glad you still enjoyed it. I must say it looks great!

By: lo

lo — Mon, 13 Apr 2009 20:39:41 +0000

Need I say: been there, done that!
Crying shame, really.

That said — goat butter makes everything better, right?

By: goodfoodmatters

goodfoodmatters — Mon, 13 Apr 2009 18:24:05 +0000

Ah, the mysteries of baking alchemy…
I’ve slipped up the same way, although substituting powder for soda is a little more forgiving.
Appreciate the tip on the goat butter—fabulous idea for the glaze.

By: ElZorro

ElZorro — Mon, 13 Apr 2009 15:01:53 +0000

I have an idea:

Slice the top off and you can use it to deodorize your kitchen!

By: Chris

Chris — Mon, 13 Apr 2009 13:09:45 +0000

If might not have risen much but it was still pretty. The glaze looks amazing.

By: jim voorhies

jim voorhies — Mon, 13 Apr 2009 12:53:30 +0000

Just so you know, most baking recipes also don’t do well if you decide to make a bigger batch by doubling things. Especially biscuit recipes. But you can make perfectly acceptable white hockey pucks…

By: The Expatresse

The Expatresse — Mon, 13 Apr 2009 04:23:58 +0000

Exactly why I do NOT bake (well, that and the fact that carbs are not my friend). It’s too exact a science.

But, damn, that sure looks good (never said I didn’t love to EAT baked goods . . .).

By: Marie

Marie — Mon, 13 Apr 2009 03:05:11 +0000

I love your honesty! I’ve certainly done things like that, especially when I bake. Hey it got eaten anyway, it couldn’t have been that bad!
It sure looked good!

By: Jaden

Jaden — Mon, 13 Apr 2009 01:53:46 +0000

Exactly why I just posted that I don’t bake! I’m not big on specifics and directions…

By: democommie

democommie — Mon, 13 Apr 2009 01:12:35 +0000

Claudia:

You should have just sent the whole thing to me, so that it could be properly disposed of. As everyone knows, the only thing more horrific than a “dessert” mistake is no dessert!

I have a recipe for pound cake that I love; no leavening agents except the air that’s whipped into the sugar, butter and eggs. It’s a bit time consuming, but DAMN–it’s good!

By: Julia

Julia — Sun, 12 Apr 2009 11:14:01 +0000

Melissa, You don’t bake? Considering how meticulous you are, I bet you’d be great at it!

By: Daniel

Daniel — Sun, 12 Apr 2009 07:40:24 +0000

It doesn’t look to bad to me. And I’ve made the same mistake in reverse… we made up a batch of cookies at home and used baking POWDER instead of baking SODA. So the cookies were three inches tall.

We still ate ‘em.

Dan
Casual Kitchen

By: maggie

maggie — Sun, 12 Apr 2009 03:02:05 +0000

sorry about the disappointment. It sounds like a lovely recipe! Don’t be too hard on yourself!

By: Robert

Robert — Sun, 12 Apr 2009 02:44:04 +0000

Fret,

Mighta been taller the other way……..

By: claudia

claudia — Sun, 12 Apr 2009 02:43:15 +0000

it really looked fabulous. i totally could have lied. but it was too fun to pass on telling the true story…

it was edible. but not to serve to any of YOU guys… i kept trying to determine where i’d gone wrong. salty but more than that… then it hit me…

but it’d be a good remedy for heartburn!!!

By: The Italian Dish

The Italian Dish — Sun, 12 Apr 2009 02:38:50 +0000

Heeheehee! I can’t help it. I am laughing. We’ve all made those mistakes in the kitchen. I love that you posted and shared this and I love that your boyfriend still thought it was good!

By: Jennifer Hess

Jennifer Hess — Sun, 12 Apr 2009 01:23:01 +0000

Now, see, I’m so not a baker, I am ashamed to admit I had to think for a minute about that mix-up. Still, it *looks* lovely. So there’s that.

By: krysta

krysta — Sat, 11 Apr 2009 23:11:29 +0000

ah, well. been there done that! and will continue to screw something up again…

By: cary

cary — Sat, 11 Apr 2009 21:16:02 +0000

I took half to work the next day and ate the whole thing. thought it was good.